White Chocolate Raspberry Tiramisu.
As in vaguely reminiscent of. Some kind of approximation of. Sorta kinda.
You get the idea.
Real tiramisu is made with mascarpone cheese, which is lighter and sweeter than cream cheese. Around here, mascarpone cheese is expensive and hard to find, so in this recipe it’s cream cheese (for the ‘ish’ factor) sweetened some white chocolate and lightened up with whipping cream.
The cheese mixture is layered with ladyfingers. These sponge cookies are usually available in larger grocery stores, but if you can’t find them, you can substitute layers of sponge or butter cake.
The fingers are dipped in coffee flavored with a touch of almond extract. (If you don’t need a kid-friendly version, you can use coffee liqueur and a bit of Amaretto.) A traditional tiramisu uses Marsala, but coffee is a popular alternative.
A layer of fresh or frozen raspberries complements the coffee and white chocolate, and looks pretty too. Top it all off with a sifting of cocoa and icing sugar.
That’s it. Delicish.
- 1 cup / 250 ml white chocolate chips
- 1 8 oz / 225 g package cream cheese
- 1 tablespoon / 15 ml coffee
- 1/4 cup / 60 ml icing or confectioners sugar
- 3/4 cup / 185 ml whipping cream
- 1 cup / 250 ml warm coffee
- 1/2 teaspoon / 2.5 ml almond extract
- 1 7 oz / 200 g package of ladyfingers
- 1-1/2 cups / 375 ml fresh or frozen raspberries
- 1-1/2 tablespoons / 22.5 ml cocoa
- 1 tablespoon / 15 ml icing or confectioners sugar
Melt white chocolate chips in microwave or in a mixing bowl set over a pot of simmering water on the stove. To melt in microwave, heat for 30 second intervals. Stir after each interval until chocolate is melted and smooth. To melt on stove top, place mixing bowl on top of a pot of simmering water and heat, stirring as chocolate melts. Remove from heat when completely smooth.
In mixing bowl, beat cream cheese until very smooth. Add coffee and powdered sugar and beat until mixed in.
Add whipping cream and beat until smooth and the mixture will hold stiff peaks. Set aside.
In a separate bowl, stir together coffee and almond extract.
Dip ladyfingers in coffee mixture, and as each one is dipped place it on the bottom of an 9x9-inch / 23x23 cm baking pan. Spread half of the cream cheese mixture over the fingers. Spread all of the raspberries evenly over the cheese mixture.
Dip the remaining ladyfingers in coffee and cover the raspberries. Spread remaining cream cheese mixture over the fingers.
Sift the cocoa and 1 tablespoon / 15 ml of icing sugar over the top.
Let sit in the fridge for at least 30 minutes. Cut into squares and serve.
If you cannot find ladyfingers, substitute layers of sponge or butter cake dipped in the coffee mixture.
You can prepare the dish in advance, and it will taste great the next day. It will look best, however, if it is served within a few hours after preparation.